VEGETABLE BIRYANI
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Grind all the masala ingredients.
- Chop onion thin and long.
- Chop beans and carrots.
- Shell peas for 200 grams.
- Extract coconut milk or use readymade coconut milk available in market.
- Fry vegetables in a tablespoon of oil,adding turmeric powder; fry onions to golden color and keep aside.
- Heat oil,roast cardamom,clove,cinnamon and bayleaf. Add the masala paste and fry enough for the masala to settle at the bottom.
- Now add the mint leaves, and curd and stir. When it is thick, add salt and pressure-cook with Basmati rice (stir rice in ghee for a few seconds before cooking) for 2 whistles. Add coconut milk and required water for rice.
- Now mix vegetables and onions and roasted cashews.
- Serve with a mixed raita.
INGREDIENTS
- 750 grams of basmati rice
- 200 grams of peas
- 300 grams of carrots
- 300 grams of beans
- 300 grams of onions
- 1 teaspoon turmeric powder
- 200 grams yoghurt
- 50 grams of Roasted split cashews
- 300 grams of coconut milk
- 100 ml of IDHAYAM Sesame oil
- 5 Cardamoms
- 200 grams of mint leaves
- 2 clove
- 2 small piece of cinnamon
- 3 of bay leaf
- Salt to taste
Masala
- 2 tablespoon of mint leaves
- 100 grams of baby onions
- 15 pods of garlic
- 6" piece of ginger
- 5 Red chillies
- 3 Green chillies
- 200 grams of coriander leaves
- 2 tablespoon of saunf
- 2 large tomato
5 comments for “Vegetable Biryani”
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